#garlic herb pull apart bread
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#garlic herb pull apart bread#garlic#herb#bread#tiktok#tiktok food#brattylikestoeat#food#foodlr#food blog#video#foodie#cooking stim#stim cooking#savory stim#yummy
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Garlic Herb Pull-Apart Bread
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Cheesy Garlic Herb Pull Apart Bread Bakeolgy By Lisa
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i would kill a man over good cream cheese frosting
#i'm eating cream cheese with some herb and garlic pull apart bread and i'm just...#cream cheese mmmmmmmm#char rambles
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Beef Stew Recipe - Potion of Fortitude
Whether it's been an exhausting week, a frigid winter's day, or just a stressful time, few things are more comforting than a hearty bowl of stew. I make this beef stew for myself whenever I need a true pick-me-up or when I'm preparing for an in-depth magical working. It provides lasting energy, warmth, and strength.
Plus, this recipe is scalable - make a ton and freeze it to enjoy for weeks or just make a little bit for one meal. The measurements below are approximate; measure with your heart.
Ingredients:
Chuck roast, cut to half-inch cubes (you can get pre-chunked stew meat, which is what I typically get)
Flour, enough to coat the beef
Salt and Pepper (about 1 tsp salt & 1/2 tsp pepper), for seasoning the beef coating
2 tablespoons Unsalted Butter
1 Onion, diced
2 Large Potatoes, peeled and cut into half-inch to one-inch cubes
2 Carrots, peeled and cut into rounds
5-6 Cloves of Garlic, finely diced
4 cups Beef Broth
Herbs of your choice, such as: Sage, Thyme, Marjoram, Celery Seed, Bay, Chili Flakes
Additional veggies of your choice, such as: Parsnips, Turnips, Bok Choy
Salt and Pepper to taste
Instructions:
Mix together your flour, salt, and pepper in a bowl. Toss the beef chunks in the mixture to coat. This will create a nice brown crispiness on the outside.
In your stew pot, sauté your flour-coated beef until browned on all sides. Remove from the pot and set aside.
Add more oil to your pot and cook your onion until translucent. If you don't mind soft carrots in your stew, add them now and cook until just starting to soften and brown. (Note: I often leave the carrots until after the potatoes are nearly cooked through because I don't like the texture of fully-cooked carrots.)
Once your onions are translucent and your carrots have started to soften/brown, toss in your butter and scrape the bottom of the pot. You want to get all those beautiful, delicious brown bits back into the mixture. You can add a little water if you need help loosening the bits.
Add your garlic and cook until fragrant, about 30 seconds.
Put your beef back into the pot (along with any drippings from the plate/bowl you placed it in). Pour your broth over everything and give it all a good stir.
Toss your potatoes into the pot. Bring it all to a boil and reduce your heat to let it simmer.
Add your herbs and spices. I recommend salt, pepper, sage, thyme, celery seed (or salt), and bay. If you like it spicy, you can throw in a bit of chili powder or flakes.
Simmer for at least one hour or until your potatoes are soft and your beef becomes tender, stirring occasionally.
If your stew isn't thick enough by the time your potatoes are done, you can make a cornstarch slurry by combining one tablespoon of cornstarch with two tablespoons of water. Pour the slurry into the stew and let it cook until thickened to your desired consistency.
Season with salt and pepper to taste.
Serve with crusty bread, veggie side dishes, or whatever else you like.
Optional magic you can include:
As mentioned above, I often use this recipe to bolster or replenish my energy before or after an intense magical working. It also works for physical exertions - I made this for a group of my partner's friends while they were moving heavy furniture to a new apartment, and it gave them all the energy to move everything in one night!
This stew has an intense comforting effect. If someone I know has been working hard, stressing out, or hasn't been feeding themselves properly, I'll make this for them to help them remember to take care of themselves. It's rejuvenating, hearty, and full of love.
Depending on the herbs you choose to include, this could also be a powerful protection spell. Especially in the cold months, I use this as a protective ward against the cold exhaustion that pulls at the body and mind.
Pop a bit of chili in this spell to both speed up its effects and cast out negativity! Nothing clears the sinuses like a nose full of spice, and nothing clears the body of bad vibes like a good dose of chili flake.
Like many of my spell recipes, this one is most effective when it's shared. Give a bowl to your friends, your family, your neighbors, whoever. It makes a wonderful offering to house spirits or ancestors.
If you make this recipe, please let me know your thoughts! And if you enjoy this or my other posts, please consider dropping a couple dollars in my Ko-Fi tip jar!
Happy cooking, witches! 🍲
#recipes#food#spells#kitchen witch#hearth witch#witchblr#witchcraft#witch#home witchcraft#healing food#soup#stew#beef stew#food spells#my spells#my recipes#aese speaks
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made pull-apart pizza bread :)
pizza dough cut into ~square inch cubes, herb-rubbed fontal, mozzarella, parmesan, and romano cheese with pepperoni and pancetta, plus a healthy serving of diced garlic, with melted garlic herb butter over the top
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Hi! This might end up a super weird question, sorry in advance!
So just came across your twitter today and seeing your profile pic my brain is now convinced that you were the person who years ago shared this one really good bread recipe with oven baked garlic in it? Is it actually you? I tried to look through your tumblr but I didn't find anything so I'm so sorry if it's not you? But man that was the best bread I ever ate so I really want to find the recipe again! Thank you so much in advance... QvQ
No, it's not weird at all! Don't sweat it. :)
I've been baking for a long time, and have posted enough recipes now, here and there, that it's hard to keep track of them all sometimes. So I feel your pain. :)
...That said: I don't think I've done a recipe that involves actually baking garlic in the bread. ...Roasting garlic and then squeezing that into or onto already-baked bread, that I've seen around... though not in any of my own recipes. (Not that it's not a good idea: I just haven't been down that road myself.)
... @petermorwood just sent me this really quite sensual-looking garlic bread TikTok that does involve the roasted and squeezed-out garlic approach. I'll reblog it after this post, as I'm not sure how to pull the embed out of his.
Meanwhile, here's a garlic bread thread I did on Twitter some time back. (Pulling the images and contents into this post, because who knows what's going to happen to Twitter in the medium term...? But the thread starts here for those who want to link to that.)
"Tonight's garlic bread. Method follows. :) "
"...RIGHT. So this is based on many warmed-over/reheated Manhattan-based pizzeria dinners back in the 70s, when I was still doing hospital work and you were glad to either (a) reheat what you had from last night, or (b) make something very like it, but hotter and fresher.
"The basic approach: Buy in small cheap store-baked baguettes. (There is no POSSIBLE point in you using good homebaked bread on these. Buy cheaply made spongy bread that will SOAK UP THE GARLIC BUTTER SOONEST.)
"Slice each one more or less into five or six thickish slices (NOT all the way through, just 5/6 of the way to the back of the loaf.) Warm them a bit in the oven or microwave if they're cold.
"Mix together: Six to eight cloves of freshly chopped garlic: at least 300g but maybe more like 500g of butter. Some coarse-ground pepper: some salt: a little bit of onion powder. Herbs to your preference (oregano, parsley, whatever...).
"Additionally, as we did tonight: brown 6-8 slices of bacon by your preferred method. (I did it in the microwave because I could *not be arsed* to get involved with the frying pan.)
"Set up each sliced baguette in a piece of foil big enough to fold loosely around it (to keep the butter in) and undo without a whole lot of trouble. Pry the bread slices apart and stuff at least a teaspoon of butter or two between each pair of slices. (OR MORE.)
"(In our tonight-variant: Stuff a crumbled slice of bacon into the garlic butter between each slice.) Preheat the oven to sort of 180C/375F. Put each baguette and its foil in a baking tray. Shove the whole business into the oven and give them 10 minutes or so with the foil on.
"Pull the garlic breads out and unfold the foil from around them. Shove them back into the oven and give them another 10 minutes, keeping a close eye on them so they won't burn. (f you want to put some cheese on top of one, this is your time.)
"Pull them out and let them cool enough not to destroy the human beings intending to eat them. After they cool (if anything's left) put a *faintly damp* tea-towel/dishtowel over them to keep them nice. If coming to them again later, heat them gently at first, then FIERCELY.
"...And now the pics. Mine:
"His (with the cheese):
...The roasted-garlic garlic bread follows in the next post. :)
("Why is this shot like a porno?" someone says plaintively in the comments. Well, why indeed? And why not.)
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Me and @monkeyman1030 made some bread today and it’s so yummy
As a joke I made this baking-blog-esque picture but it’s actually kinda cute, reminds me of grandmothers
Here’s a piece of it. It’s cool because you can just pull them apart from the loaf you don’t need to cut it or anything
Here’s the recipe we used but we actually didn’t make it vegan we just used normal butter and normal milk instead of soy milk because we aren’t SOYBOYS 🔥💯just kidding it’s just because we didn’t want to. And it turned out good even with the recipe changed
He and I bake or cook stuff together sometimes and we have no idea what we are doing but it’s fun!
#.txt#bread#❤️#dude when we dorm togteher we need to make yummy bread together more#they have public kitchens rigjt? we could probably use those since we don’t have stoves in our room#kitchen tag
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Garlic, Herb, & Cheese Pull Apart Bread
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re that pull-apart bread, an advice from someone who made that stuff dozens of times already (not this exact recipe but v similar) if you decide to make it: put some shredded cheese inside the balls as well, and add way more spices to the butter than in the recipe (onion powder, garlic and herbs work best; toasted sesame works too)
that sounds sooooo delicious even more cheese and spices.....yes.....thank u 💞💕💖
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My chakalaka bread a South African fave, then my garlic and herb pull apart bread with a cheezy surprise inside
@brightlotusmoon
@fyreball66
@post-apocalyptic-daydream
@bombergrrl
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Ten of Wands. Art by Kim Thompson, from Divine Your Dinner.
INTEGRATING VITALITY
This level of your creative adventure is complete. You have reached the apex of development, becoming good friends with your inner voice, unafraid to take risks, creative and playful in the formation of your life. Enjoy it. And while you do, look out for where you’re being pulled next. To keep on growing, you’ll have to bring your skills to a new challenge after you complete your work here.
This giant sandwich is not for the faint of heart. It is the pinnacle of sandwich creation and will impart knowledge and skills you can use in future kitchen pursuits. Bay leaves and thyme leave you braver and a little more psychic than you were before.
MAGICKAL INGREDIENTS: BAY LEAVES, THYME, OREGANO, GARLIC, ONION, BLACK PEPPER, JALAPEÑO
GIANT ROAST PORK SANDWICHES
MAIN ———— SERVES 3 TO 4
Don’t skip this recipe. If you have to, you can make half of it and assemble one sandwich instead of two. But please don’t skip it. It’s decadent. It’s juicy. It’s…dare we say…ONE OF THE GREATEST SANDWICHES OF ALL TIME!!!
The recipe makes about 2 cups more pork than you’ll need, but it freezes well, and you can use it for tacos, in ragu for pasta, as a filling for dumplings, or you can eat it plain with a spoon.
The mayonnaise measurements make the perfect amount to assemble this sandwich, with no leftovers, but, like the sandwich it’s used in, this mayo is one of the GREATEST MAYOS OF ALL TIME (G.M.O.A.T.), so consider doubling or tripling it so you have some for a rainy day. It’ll last up to a month in your fridge.
PULLED PORK
3 pound boneless pork butt
Kosher salt and freshly ground black pepper
1 head garlic, halved horizontally
2 medium yellow onions, roughly chopped
8 sprigs fresh oregano
12 sprigs fresh thyme
4 bay leaves
4 cups chicken broth, store-bought or homemade
G.M.O.A.T. (MAYONNAISE)
1 cup mayonnaise
6 garlic cloves, minced
½ cup finely chopped pepperoncini or pickled jalapeños
2 tablespoons pepperoncini or pickled jalapeño juice
SANDWICHES
3 tablespoons canola or peanut oil
6 medium shallots, cut into ¼-inch-thick rounds
Kosher salt
2 French bread loaves (14 inches long)
10 ounces P’tit Basque or Gruyère cheese, rind removed and thinly sliced
1. Preheat the oven to 300°F.
2. MAKE THE PULLED PORK: Season the pork all over with salt and pepper. Place the pork in a 9 × 13-inch roasting pan and add the garlic, onions, oregano, thyme, bay leaves, and chicken broth. Transfer to the oven and cook, basting occasionally, until browned, about 4 hours. Cover with foil and cook until tender and falling apart, 2 to 3 hours longer.
3. MEANWHILE, MAKE THE G.M.O.A.T. (MAYONNAISE): In a small bowl, combine the mayonnaise, garlic, pepperoncini, and pepperoncini juice. Cover and refrigerate to chill.
4. FOR THE SANDWICHES: In a large skillet, heat the oil over high heat until the oil shimmers. Working in 2 or 3 batches (do not overcrowd the pan), add the shallots in a single layer. Cook without stirring until very dark brown, about 4 minutes per batch. Remove the shallots from the skillet, season them with salt, and let cool.
5. Remove the pork from the oven. Leave the oven on and increase the oven temperature to 350°F.
6. Let the pork cool slightly. Discard the herb sprigs and bay leaves and squeeze the garlic out of the skin into the pan. Use a potato masher or the back of a spoon to mash the garlic and onions into a chunky paste in the liquid. Using two forks, shred the pork, combine with the juices, and season with salt and pepper to taste.
7. Split each baguette in half lengthwise and scoop out a little bit of the bread to make room for all the toppings.
8. To assemble the sandwiches, lay two double layers of foil on a flat work surface. Place the bottom half of each baguette on a piece of foil and spread ¼ cup of the G.M.O.A.T. on each piece. Dividing evenly, layer the cheese on top of the mayonnaise. Add a healthy layer of pulled pork to each loaf, then top with the shallots. Spread ¼ cup mayonnaise on each of the remaining baguette halves and place atop the bottom halves. Press down to flatten. Wrap each sandwich in the foil, place on a sheet pan, and bake until the cheese has melted, about 15 minutes.
9. Cut each sandwich into thirds or halves to serve.
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Bakepost 2 - homoerotically braided pull-apart garlic/herb bread
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Garlic herb pull apart bread
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Garlic Herb and Cheese Pull Apart Bread Chew Town Food Blog
Get ready to satisfy your cravings with this cheesy and flavorful Garlic Herb and Cheese Pull Apart Bread recipe. Don't miss out, courtesy of Chew Town Food Blog.
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